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How To make Domates Yemistes ( Stuffed Tomatoes )

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12 Firm, ripe tomatoes
Salt Granulated sugar 3 tb Olive oil or butter
1 md Onion; finely chopped
2 Garlic cloves; chopped
1/4 c Chopped fresh parsley
1/2 lb Lean lamb or veal, ground
1/4 c Dry white wine
1/4 c Water
6 tb Raw long-grain white rice
Tomato juice (if necessary) Freshly ground pepper 2 Sprigs fresh mint or basil
1 pn Grated nutmeg
Wash the tomatoes, then turn each stem-side down, and with a sharp knife carefully cut the end now up to make an opening or "cap" being careful not to detach the cap entirely. With a small spoon, carefully, without breaking the outer skin of the tomatoes, scoop the pulp into a bowl. Place the tomato shells in a baking-serving dish large enough to support them touching. Sprinkle the inside of the shells with salt and sugar. Meanwhile, prepare the stuffing. Heat the oil in a heavy skillet and add the onions. Cook over moderate heat until soft and transparent, then add the garlic and parsley, and blend. Add the meat, mashing with a fork, then add the wine and water, cover, and simmer for a few minutes. Add the rice and tomato pulp and stir. (Tomato juice may be added if necessary, since the mixture should provide enough liquid for the rice to absorb.) Cover the skillet and simmer about 7 minutes, then add salt, pepper, mint or basil, and nutmeg. Taste for seasoning. Remove from heat, and fill the tomatoes up about two-thirds of the way with the stuffing and liquid. Cover with tomato caps, brush with oil. Bake in a moderate oven (350 F) until the rice is tender (approximately 50 minutes to 1 hour), basting inside the tomatoes with liquid released by them. Serve warm. Note: For Tomatoes stuffed with Rice, use 1 1/4 cups raw long-grain white rice instead of the meat and rice in the above recipe, eliminate the wine, and include with the other seasonings a few tablespoons each of black raisins and 2 tablespoons pine nuts, if desired. Rice in baked stuffed dishes takes much longer to cook then over a burner. Stuffed green peppers, also popular in Greece, can be made the same way with an entirely different flavor.

How To make Domates Yemistes ( Stuffed Tomatoes )'s Videos

GEMISTA/GREEK STUFFED TOMATOES PART 2 ♡

Vegetarian and good food so yummy Greek food gemista

How to make Yemista (Stuffed Bell Pepper)

I'm Despina and I show you how to make Yemista (Stuffed Bell Pepper).

You will need the following...

Casing:
- 6-10 bell peppers (capsicums). You could also use zucchini (courgette), tomatoes, or eggplant (aubergine).

Filling:
- 750g (1.6 lb) minced meat, beef or lamb
- 1 or 2 onions, chopped
- 2 garlic cloves, crushed
- 1 can (400g, 14 oz) tomatoes, crushed or diced
- 2 heaped Tablespoons tomato paste
- 1 bunch parsley leaves
- 1/2 bunch mint leaves
- 1/2 cup rice, short or medium grain
- 2 x 1/2 cup water
- Olive oil
- Ground cinnamon, salt & pepper to taste

Tip: Bake the leftover filling and eat it as a snack!

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Music credit: Hellenic & Near Eastern Musical Society Orchestra--Kyklos Musikis, Part One--Zeibekiko Evdokias, care of Hellenic Communication Service, L.L.C.

Feta stuffed tomatoes - Suhoor Ramadan ideas

What to eat for Suhoor
Healthy Tips and Light recipe
Eggs with tomatoes and Feta: 175 calories / serving

Elizabeth's Greek Kitchen Cooking Class - Gemistes - Greek stuffed Tomatoes

Elizabeth Metaxas shows us how to make traditional Greek dishes the way her grandmother taught her in Greece.
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Greek Stuffed Tomatoes (Domates Gemistes) - Healthy & Delicious

This delicious & healthy traditional Greek stuffed tomatoes recipe (Domates Gemistes) is a summer staple when tomatoes are in season. The flavor, texture, and aroma of this Greek dish makes it one of my favorite Mediterranean meals. I did put my own spin on this dish, I added extra protein, cut down on the amount of the olive oil, and took out the potato wedges that are traditionally served with this meal. You can also use the same filling for bell peppers, zucchini, or any other vegetables that you prefer!

Calories and Macros per serving (4 servings total, excluding the bread):
344 calories, 12F, 29C, 5 Fiber, 10 sugars, 27P

Recipe:

Ingredients:
8 medium beefsteak tomatoes or just large tomatoes
1 pound 10% fat ground beef (use leaner beef or less calories)
60 g jasmine rice dry or brown rice
3 minced garlic
1 large chopped onion
2 chopped medium zucchini
1 cup chopped parsley
1 chicken stock cube or beef stock cube
2 tbsp tomato paste
Dry oregano, garlic powder, salt, and pepper

Optional: serve with bread or feta cheese

Instructions:

Preheat the oven at 350˚F or 180˚C

1. Cut the top of the tomatoes off, reserve, and use a spoon to scoop out the tomato flesh. Collect the flesh in a large bowl. Season with salt, pepper, garlic powder, and dry oregano. Puree then set aside.

2. Brown the ground beef with salt and pepper at medium high heat, then add in rice, zucchini, onion, garlic, parsley, chicken/beef stock, tomato paste, 1/2 of the tomato puree made from step 1. Season with salt, pepper, and dry oregano. Mix thoroughly and simmer for ~ 15 min.

3. Line a large baking pan with Al foil. Season the bottom with salt, pepper, and dry oregano. Season the insides of the tomatoes with salt and pepper. Scoop in the beef and rice mixture into the tomatoes. Top the tomatoes with the reserved caps. Season the caps with salt and pepper.

4. Arrange all of the 8 tomatoes in a single layer, add in the remaining tomato puree from step 1, and top the tomatoes with the left over beef and rice mixture. Season everything one last time with salt, pepper, and dry oregano. Bake at 350˚F for 30 min.

5. Let the tomatoes rest for 10 to 15 min before serving.

One serving contains 2 stuffed tomatoes. You can serve them with some sliced whole grain bread, 1/2 oz feta cheese, and any other sides you prefer.

Buon Appetito!

Hopefully you enjoy this delicious and healthy traditional Greek dish and for more tasty and healthy lunch & dinner recipe ideas below:

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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Stuffed Tomatoes with Rice and Vegetables

A delicious easy to make vegetarian dish. If you fancy something different this Italian style stuffed tomato dish is worth it and once baked off it is scrumptious! It makes great use of a heap of fabulously fresh ingredients for you to enjoy!

Ingredients:
- Large Tomatoes
- Rice
- Red Onion
- Tomato Paste
- Lemon Juice
- Fresh Mint
- Black Pepper
- Cumin

Hope you enjoy this Stuffed Tomatoes with Rice and Vegetables video, visit our website for more cookingwithanitalian.com & find more on our channel enjoy!

If you have any queries, please let us know in the comments or contact us through social media. Thank you.

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Edited by Ludo, find him here:

#CookingWithAnItalian #Stuffedtomatoes ‪#Vegetarian

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